Prep 45 mins
Cook 1 hr 5 mins
Slightly warm, the pie is runny and sensuous. Chilled, it has the texture of gooey caramel.
- 1 (9 inch) partially baked flaky pie pastry
- 1⁄2 cup unsalted butter, cut into pieces
- 4 ounces bittersweet chocolate, coarsely chopped
- 1 1⁄4 cups sugar
- 2 tablespoons fine yellow cornmeal
- 1⁄4 teaspoon salt
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1⁄4 cup whole milk or 1⁄4 cup light cream
- 1 teaspoon vanilla extract
- Place the butter in the top of a double boiler; place over barely simmering water.
- Scatter the chocolate around the butter.
- Let the butter and chocolate stand for about 5 minutes, until melted, stirring once or twice once the melting is underway.
- Remove the top insert; whisk the mixture until smooth and set aside to cool briefly; whisk the mixture again until smooth.
- In a large mixing bowl, combine the sugar, cornmeal, and salt, tossing with your hands to mix.
- Add in the eggs, egg yolk, milk, and vanilla; whisk until well mixed.
- Pour the chocolate mixture into the bowl; whisk briefly until smooth.
- Pour filling into cooled pie shell.
- Place pie on the center oven rack in a 325° oven; bake 35-40 minutes, then rotate the pie 180°, so the part that faced the back of the oven now faces the front of the oven.
- Continue to bake about 20-25 more minutes or until the pie develops a uniformly thin upper crust.
- The entire top of the pie may puff up as a single piece, unlike many other egg-based pies, where just the edge alone will rise up.
- Place pie on a wire rack; let cool at least 1 1/2 hours.
- Serve slightly warm or at room temperature or cover loosely with foil, refrigerate, and serve cold.